I have noticed that there a few recipes showing up in other areas that come from the Firehouse. these foods are indeed good ( I have worked in my youth as a volunteer in one and the memories of the foods is just...yumm). I decided to set up this topic area for those recipes.... any Fireman or Firewomen out there that want to contribute?

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I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!

One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS

Is iomadh duine laghach a mhill an Creideamh.Religion has spoiled many a good man.

Bring to a boil, reduce heat and simmer, stirring often, for 15 minutes.

Stir in the browned meat and the remaining seasoning mixture; simmer, stirring occasionally, for 21/2 hours.

Stir in the Cheddar cheese, and continue to simmer for 1/2 hour more.

Serve hot in warmed bowls.

Makes about 4 quarts.

This recipe from the Motor City is ?...great after that wintertime stretch? and it's the second version of a timeless classic. This chili recipe is a bit spicier than the Award Winning Homestyle version, and the beer gives it a different flavor all its own. If you're on the job don't worry about using the beer, because the alcohol cooks out and evaporates within minutes of reaching a full boil. Little preparation time and low maintenance are two reasons why this dish is seen so often on the burners of firehouse stoves. Nutrition and ease of service are two others.

O'siyo, I had a cousin that was a volunteer fireman and it seemed that each time I stopped by the firehouse they had the best food I remember them always having eggs, mainly 'cause they are cheap and ANYTHING can be added to them..one of their favourite dishes was; take a henhouse full of eggs scramble them in a large skillet....add fried taters, cheese, chiles, onion, sausage, bacon (any meat actually for I have seen them use leftover steak), tomato, and whatever else was on hand...mix all the ingredients together and serve with bunches and bunches of biscuits or tortillas And ALWAYS on the table was hot sauce, black pepper and ketchup They were always 'cookin' up something with eggs and always had their belly's full ~~Sty-U

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I always knew one day I would travel this road;I just did not know that today would be the day....

'Each man is good in his sight. It is not necessary for eagles to be crows' --Sitting Bull

Northwest Salmon1 Cedar plank can be gotton at any home improvment store A cedar shingle will do if there is no presevative on it. 1 large Salmon filet1 tsp salt1tsp pepper1/2 cup mustard Brown or Spicy if you like 1 cup brown sugar

Soak Cedar Plank for 1 hr in water, On a babarque set coals in a circle so flame is not under the plank.I use a round grill and stack the coals to the outside portion of the grill. If gas plane a metal cooking pan under the plank.while thats heating up . place Salmon on plank salt and pepper the fish top side only.Cover this with the mustard let sit a couple of mins.then cover mustard with the brown sugar. Cook 30/45 mins. till fish is flacking with a fork remove and Enjoy with Friends. Or if you don't have friends serve this to people you don,t know and they will instantly be friends . Its EASY and FUN they will think your a Chef. I recommend alight salad of lettece, onions, tomato's and sliced tangerines with a splash of a good EVOO .

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may the sound of the pipes make your blood boil and rise you up my brothers. 9/11 Never Forget

NOTE: A firehouse competition was held and the winner was the West Allis, WI Firehouse. This recipe is an adaptation of the original recipe. It contains all of the ingredients used, but proportions have been changed to make this a home-use recipe. This recipe will fill a stock pot or an 8 quart Dutch oven. Thank you to all participating firehouses and the folks at the West Allis Firehouse say, "Enjoy!"

I am a Captain in a Ladder Co. in Maryland and I do alot of cooking ,in the past I have given recipes that are easy and don't take long to prepare since you never Know when the bells will hit. Here is one that I have made and its not expensive and will go over really well .1 pound precooked , deveined shrimp .Peeled I get the 25/30 size about $6.00Garlic Spread 3 large tbl spoons fullBasil I like this so I had a good amount but on the average about a Tbl spoon .2 garlic pieces cut into small slices 1 box angle hair pasta1 can of crushed tomatos [ optional ]parmsean chese grated {I buy the jar makes it quicker}

Prepare the pasta as any pasta and when tender drain the water and set aside In a large skillet place the garlc spread ,garlic and basil and shrimp,heat until the garlic slices start to turn brown.stirring often.When heated thru place your drained pasta into the skillet and toss make sure the pasta gets a good coating. In a separate small skillet heat your crushed tomatos then when you plate the dish pour onto the top of the pasta. Let the guys shake their own cheese on everyone likes it different .If you want make a garden salad [ we buy the ready made ]

my husband is a firefighter and he was make cook of his shift...so i've got tons of his secrets for fast and easy....all the equipement goes off if they get a call so needless to say lots has to be sitting around proof.....my favourite is his cowboy coffee cake though

Shadows ;I'm a volunteer in Hagerstown ,Truck1 stop by anytime and if I'm not at work ask the brothers to page me.

If anyone wants to buy a GREAT COOK book see if you can get Cooking on the Run. It has many good recipes including one for cheese cake that is out of this world. I met the author John Sierno in the late 70's after a fire at a Waldbaums Food store where the FDNY had lost some brothers.and we opened our firehouse in N.Merrick NY for the brothers to go . Unfortunatly John has since passed on but his Legend in firehose cooking will be in the kitchens forever.He had 2 books published and I had them both but in my hind site lent the first one out and don't have it anymore both are equally good. Good Cooking and Be Safe Capttrk1